Chocolate Chestnut Cake Recipe

Introduction

This Chocolate Chestnut Cake is a rich and moist bundt cake that beautifully combines the earthy sweetness of chestnut purée with deep cocoa flavor. Topped with a glossy chocolate ganache and candied chestnuts, it’s a perfect dessert to impress family and friends.

Ingredients

• 4 eggs (separated)
• 6 tbsp sugar
• 500 g sweetened chestnut purée
• 1 tsp vanilla
• 1 stick butter (melted)
• 1 ½ cups all-purpose flour
• ½ cup cocoa powder
• 1 ½ tsp baking powder
• ½ tsp salt
• 1 cup milk
• 2 tbsp butter
• 200 g roasted chestnuts (roughly chopped)
• 4 tbsp sugar
• 4 oz dark chocolate
• ½ cup heavy whipping cream
• 1 tsp rum (optional)
• ½ tsp vanilla

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Separate the eggs, placing the yolks in one bowl and reserving the whites in another. In a stand mixer bowl, beat the egg yolks with 6 tablespoons of sugar until pale yellow and thick. Add the chestnut purée and 1 teaspoon of vanilla, then beat to combine. Mix in the melted stick of butter.
2. Step 2: In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Add these dry ingredients to the mixer alternately with the milk, beating just until combined after each addition. Avoid overmixing the batter.
3. Step 3: In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the stiff egg whites into the batter in three additions to keep the mixture light and airy.
4. Step 4: Pour the batter evenly into a lightly greased bundt pan. Bake for 50 to 60 minutes, or until a skewer inserted in the center comes out clean. Let the cake cool in the pan for 5 minutes before inverting it onto a rack to cool completely.
5. Step 5: For the candied chestnuts, melt 2 tablespoons of butter in a non-stick skillet over medium heat. Add the chopped roasted chestnuts and 4 tablespoons of sugar, stirring constantly. Cook until the sugar melts and caramelizes, about 3 to 4 minutes. Spread the chestnuts onto parchment paper and let cool.
6. Step 6: To prepare the ganache, finely chop the dark chocolate and place it in a bowl. Heat the heavy cream until it just starts to boil, then pour it over the chocolate. Add the vanilla and, if using, the rum. Let rest for 3 to 4 minutes, then whisk until smooth and glossy. If the ganache is too thin, allow it to cool slightly before using.
7. Step 7: Pour the ganache evenly over the cooled cake. Decorate with the candied chestnuts on top. Allow the ganache to set before slicing and serving. Enjoy your decadent Chocolate Chestnut Cake!

Tips & Variations

• Use high-quality cocoa powder and dark chocolate for a richer flavor.
• For a nutty twist, add chopped toasted hazelnuts or walnuts to the batter.
• If you prefer, substitute rum with brandy or omit the alcohol altogether.
• Make sure to gently fold the egg whites to keep the cake light and fluffy.

Storage

Store the cake covered at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Before serving, bring the cake to room temperature and if the ganache has hardened too much, warm it slightly to soften.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsweetened chestnut purée?

Yes, but you may need to increase the sugar slightly to maintain the cake’s sweetness.

How do I know when the cake is fully baked?

Insert a skewer or toothpick into the center of the cake; it should come out clean or with just a few moist crumbs attached.

Chocolate Chestnut Cake Recipe

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4.7 from 143 reviews

Delight in the rich and decadent Chocolate Chestnut Cake, a moist bundt cake infused with sweetened chestnut purée and cocoa, topped with luscious dark chocolate ganache and garnished with caramelized chestnuts. This dessert combines the nutty sweetness of chestnuts with the deep flavors of chocolate, making it perfect for special occasions or an indulgent treat.

• Author: Ruby
• Prep Time: 30 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 30 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Cake

• 4 eggs (separated)
• 6 tbsp sugar
• 500 g sweetened chestnut purée
• 1 tsp vanilla extract
• 1 stick (113 g) butter (melted)
• 1 ½ cups (190 g) all-purpose flour
• ½ cup (50 g) cocoa powder
• 1 ½ tsp baking powder
• ½ tsp salt
• 1 cup (240 ml) milk

Candied Chestnuts

• 2 tbsp butter
• 200 g roasted chestnuts (roughly chopped)
• 4 tbsp sugar

Chocolate Ganache

• 4 oz (115 g) dark chocolate, finely chopped
• ½ cup (120 ml) heavy whipping cream
• 1 tsp rum (optional)
• ½ tsp vanilla extract

Instructions

1. Prepare the Cake Batter: Preheat your oven to 350°F (175°C). Separate the eggs, keeping the whites aside. Using a stand mixer fitted with a paddle attachment, beat the egg yolks with 6 tablespoons of sugar until the mixture turns pale yellow and thick. Add the sweetened chestnut purée and 1 teaspoon vanilla extract, beating until well incorporated. Slowly mix in the melted butter until combined.
2. Combine Dry Ingredients: In a separate bowl, whisk together 1 ½ cups flour, ½ cup cocoa powder, 1 ½ teaspoons baking powder, and ½ teaspoon salt. Add these dry ingredients alternately with 1 cup of milk into the mixer, mixing briefly after each addition just until the batter is combined. Avoid overmixing.
3. Fold in Egg Whites: In a clean bowl, beat the reserved egg whites until stiff peaks form. Gently fold the stiff egg whites into the cake batter in three batches to keep the mixture light and airy.
4. Bake the Cake: Pour the batter into a lightly greased bundt pan, smoothing the top evenly. Bake for 50 to 60 minutes or until a skewer inserted into the center comes out clean. Let the cake cool in the pan for 5 minutes, then invert it onto a serving platter and remove the pan. Allow the cake to cool completely before adding ganache.
5. Candied Chestnuts: Line a surface with parchment paper. In a non-stick skillet over medium heat, melt 2 tablespoons of butter. Add the roughly chopped roasted chestnuts and 4 tablespoons of sugar; stir continuously. Cook for 3 to 4 minutes until the sugar melts and caramelizes, coating the chestnuts in a glossy caramel. Transfer the candied chestnuts onto the parchment paper, spreading them out to cool and set.
6. Make the Chocolate Ganache: Place the chopped dark chocolate in a mixing bowl. Heat the heavy cream in a saucepan over high heat until it just begins to boil. Immediately pour the hot cream over the chocolate. Add ½ teaspoon vanilla extract and 1 teaspoon rum if using. Let it sit for 3 to 4 minutes to melt the chocolate, then whisk until smooth and glossy. If too runny, allow the ganache to cool slightly before applying.
7. Assemble the Cake: Pour the chocolate ganache evenly over the cooled bundt cake. Decorate the top with the candied chestnuts. Allow the ganache to set before slicing and serving the cake.

Notes

• Use room temperature eggs for better mixing and texture.
• Do not overmix the batter after adding flour to maintain a tender crumb.
• The rum in the ganache is optional but adds depth of flavor.
• Candied chestnuts should cool completely before garnishing to avoid melting the ganache.
• Store the cake covered at room temperature for up to 2 days or refrigerate for longer freshness.

Keywords: Chocolate Chestnut Cake, chestnut purée cake, bundt cake, chocolate ganache, candied chestnuts, holiday dessert